CITY OF HOUSTON
2019 INFORMATION
FOR
Houston Health Department
Bureau of Consumer Health Services
8000 North Stadium Drive
PACKET
Houston, TX 77054
832-393-5100
CONVENTIONAL UNRESTRICTED
MOBILE FOOD UNITS (07-U’S)
(FOOD TRUCKS & TRAILERS)
Packet Contents:
Page #
2
General Information
3-4
Plans Check-List
5
Property Agreement Letter
832.393.5100
6
Restroom Availability Letter
7-9
Menu Disclosure Forms
Form 1-B Conditional Employee or Food Employee Reporting Agreement
10
Locations of Operation and S.O.P. Procedures Form
11
Approved Commissaries List
12
Pre-Inspection Check-List
13-14
Summary of MFU Sanitation Requirements
15-17
Special Requirements for BBQ Units
18
MFU Map & Schedules (English & Spanish)
19
20-21
MFU Fire Inspection Report
Fire Extinguisher Service & Propane Companies List
22
Treatment of Contaminated MFU Water Tanks
23
New MFU Fees Schedule (2019)
24
1
Conventional Unrestricted Units
General Information:
➢ Examples of this type of unit: Catering trucks, mobile taquerias, snow cone trailers,
barbecue trailers, (vehicle or wheel-mounted vehicle that portions prepares or handles any
open foods).
➢ May operate at one location or multiple locations, must submit to the health department list of
all locations if operating for more than 1 hour; any relocations must be submitted to the
department 48 hours before relocating.
➢ May also have a route, stopping at several businesses or construction sites. If operating at
site for more than 1 hour, a notarized property approval letter and approved restroom
availability letter is required.
➢ All conventional unrestricted mobile food units must be taken to an approved
commissary for the performance of all servicing operations within the 24-hour period
preceding food operations on each day that they operate.
➢ This type of unit requires potable and waste-water systems, including a utensil washing sink
and separate hand sink.
➢ Determine whether plans are needed
New unit  YES
Unit approved in a city other than Houston or by a county health
department  YES
Unit approved in Houston under a previous owner  NO, unless you remodel
Remodeled unit  YES
➢ Submit plans to Houston Health Department, Environmental Permit Office, 8000 N Stadium
Dr., 1st floor – pay plan review fee.
➢ If approved, construct unit according to the approved plans
➢ You will be notified to take unit to the Environmental Inspection Center, 7427 Park Place for
inspection after plans are approved.
➢ Medallion is obtained upon payment of fees at time unit is inspected.
2
CITY OF HOUSTON
Houston Health Department
Bureau of Consumer Health Services
8000 North Stadium Drive
Houston, TX 77054
The following deficiencies were noted on the attached plans and specifications:
832-393-5100
PLAN CHECK- LIST FOR CONVENTIONAL UNRESTRICTED
MOBILE FOOD UNITS (07-U)
Two sets of properly prepared plans (no larger than 11”x17”) and specifications are required. Plans
should be drawn to scale and must include a floor plan, plumbing diagram, finish schedule, a
complete equipment lay-out with full details (including cold-hold units), and drawings of the exterior
of the unit which include all items required to be shown by this document. Plans must be clear,
have legible print, and not present conflicting information about the unit. A completed Menu
Disclosure form must be submitted with the plans for approval.
Plans as submitted are not of sufficient detail to complete the review process.
Include a finish schedule for the floors, walls and ceilings including material, finish and color.
Provide information on material and finish used for food preparation surfaces, counters and
cabinets, and type of proposed fixed equipment and facilities. List all equipment - must meet
approved specifications (NSF/ ANSI /ETL /UL).
All walls and ceilings must be smooth, easily cleanable, non-absorbent, and light in color. Utility
lines, service lines, and pipes shall not be unnecessarily exposed (should be enclosed inside of
the walls and ceilings). ADD AS NOTE ON PLANS.
832.393.5100
The business name must be permanently affixed on two sides of the unit with lettering no less
than
3 inches in height. Indicate business name and owner/operator on plans.
Provide a diagram of the plumbing system including all tanks, pumps, fixtures and piping. Hot and
cold running water under pressure is required.
Provide a 2 or 3-compartment sink. (a 3-compartment sink is recommended) Each compartment
must measure at least 15”x15”x12” (length x width x depth) and shall have rounded internal angles
and be free of sharp corners or crevices. Add as a note on plans. Include drain board /utensil rack
or dish table. *Note*(Units with 2 compartment sinks must use an approved detergent sanitizer
when cleaning and sanitizing utensils and brought with unit for new and renewal inspections.)
Provide a hand sink separate from the 2 or 3 compartment sinks. Install splash guards at the hand
sink. (if clean utensils or food preparation surfaces are exposed to splashes)
Indicate size and type of material used for the water supply piping.
Provide “P” traps at sink drains. “S” traps are not acceptable.
The fresh water tank shall be at least 30 gallons. The fresh water tank must be constructed of a
food grade material (NSF or equal). The fresh water tank should be located where it can be
ACCESSED for measuring and servicing. (no rooftop installations) The fresh water tank must be
sloped to an outlet that allows complete drainage of the tank. Show physical location on plans. (If
located on the outside of the unit, show the location on the exterior diagram.)
Show the location of the fresh water inlet on the unit (exterior view). The fresh water inlet must be
¾ inch in diameter or less. The fresh water inlet must be protected from contamination and be of a
size and type that will PREVENT its use for any other purpose. The fresh water tank vent, if
provided, must terminate in a downward direction and be provided with a protective filter or
screened if the termination is in an interior space.
Show the location of a water pump. The water pump must activate automatically or be equipped
with a pressure switch installed in the water supply system. Gravity systems are not acceptable. Air
pressurized water systems must include a food grade on board air pump.
Indicate what material the waste water tank is constructed of. The waste water tank must be at
least 15% larger than the fresh water tank. The waste water tank must be permanently installed.
The waste water tank must be sloped to drain and must be capable of being completely emptied
during servicing.
3
The drain outlet must be larger than any other piping in the waste water system. (Show on Exterior
Diagram) The waste water tank must be located in an accessible cabinet or on the outside of the
unit. (If installed on the outside of the unit, show the location on the exterior diagram.) The waste
water tank should be located where it can be ACCESSED for measuring and servicing.
Provide an atmospheric vent to the outside from the top of the waste water tank. (Show on Exterior
Diagram) The atmospheric vent must terminate above sink level.
Indicate size and type of material used for the waste water drain and vent piping.
If located within the food preparation area, the fresh water and waste water tanks must be enclosed
in an ACCESSIBLE (for servicing or measuring) cabinet or other smooth easily cleanable structure.
Show or indicate on plans.
If located within the food preparation area, the water heater must be enclosed in an ACCESSIBLE
cabinet or other smooth easily cleanable structure.
Indicate how electricity be provided. (generator or plug-in at site) Provide access to electrical outlet
connection so that windows & doors are not held/kept open.
Show lighting with proper shielding (to protect against breakage) on the floor plan. At least 50-foot
candles (540 lux) of light must be provided to each working surface inside of the mobile food
unit, where food, utensils and equipment are used or handled.
A vent hood with removable filters (installed at an angle between 45 degrees and vertical) and
mechanical ventilation to the outside is required over any grill, stove, range or fryer. Ventilation
must be adequate for the equipment being vented and normally will meet specifications for a Type I,
stainless steel commercial vent hood. Vent hood must have a drain and a removable catch pan
along the back edge. If the hood roof attachment has an outlet for grease/ liquids, provide a drain
pipe and removable, covered catch-pan on the outside of the unit. (Show on Exterior Diagram)
Any horizontal or difficult to clean space above the vent hood must be closed in.
All openings to the outside, including serving openings and entrance doors must be screened or
kept closed. Screening must be at least 16mesh/inch.
An insect and rodent proof covered garbage container SHALL BE ATTACHED to exterior the MFU
for patron use. It should at least be 20 gallons. (Show on Exterior Diagram.)
Note: Approval of plans does not constitute approval of the unit. Inspection of the unit is
required.
FOOD SERVICE MANAGER CERTIFICATION: Call 832-393-5100 to make a reservation to attend the
required class prior to bringing mobile food unit to 7427 Park Place for pre-opening inspection. Provide
class date to inspector during check-in. A certified manager must be on duty when engaging in
manufacturing, production, preparation, processing, packaging, service of food, make-ready and
cleanup activities.
http://www.houstontx.gov/health/Food/food_manager_certification_class.html
FOOD HANDLER: All employees (that are not certified managers) must complete a food handler
training course within 60 days of employment effective September 1, 2016. Links to classroom and online food handler training:
www.HoustonConsumer.org
http://www.dshs.state.tx.us/food-handlers/training/classroom.aspx
http://www.dshs.state.tx.us/food-handlers/training/online.aspx
http://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx
4
HOUSTON HEALTH DEPARTMENT
Bureau of Consumer Health Services
Mobile Food Units Program
832-393-5100
Account Number
MOBILE FOOD UNIT PROPERTY AGREEMENT LETTER (Complete all Parts of this Letter)
I, ____________________________________________________________________________________________
(Write “Owner or Manager”)
(First, Last Name of Person signing Letter)
OF THE FOLLOWING PROPERTY __________________________________________________________________
(Name of Business)
LOCATED AT ______________________________________________________________ GIVE PERMISSION TO:
(Give full Address; Number and Street/City, State and Zip Code)
______________________________________ OF ___________________________________________________
(First, Last Name of Mobile Unit Owner)
(Name of Mobile Food Unit)
TO OPERATE THE MOBILE UNIT ON THE ABOVE STATED PROPERTY FOR THE PERIOD:
BEGINNING ON: ___________________________ AND ENDING ON *_____________________________________
(Start Date for the Agreement)
(End Date for the Agreement)
PROPERTY OWNER’S NAME (if signer is not the owner) ____________________________________________________
PROPERTY OWNER’S ADDRESS (required) _____________________________________________________________
PROPERTY OWNER’S PHONE # (required) _____________________________________________________________
PROPERTY OWNER’S EMAIL ADDRESS: _____________________________________________________________
PRINTED NAME OF OWNER / REPRESENTTIVE: ______________________________________________________
FIRST
MIDDLE
LAST
SIGNATURE OF OWNER / REPRESENTATIVE **__________________________________________ DATE: _______________________________
SIGNATURE OF NOTARY: _________________________________ DATE: _________________
Notes: *The end date shall not exceed the expiration date of the unit’s current mobile food medallion.
** The person signing this letter must be the property owner or someone with the legal authority to authorize property use on
behalf of the owner. (i.e. leasing agent or lessee whose contract authorized sub-leasing of the property). Falsification of any
information provided on this document by any party will make this agreement null and void and may result in the revocation
of the mobile food unit’s medallion.
THIS DOCUMENT IS REQUIRED TO BE POSTED IN PLAIN VIEW OF THE PUBLIC IN THE MOBILE FOOD UNIT AT ALL TIMES
5
HOUSTON HEALTH DEPARTMENT
Bureau of Consumer Health Services
Mobile Food Units Program
832-393-5100
Account Number
MOBILE FOOD UNIT RESTROOM AVAILABILITY LETTER (Complete all Parts of this Letter)
I, ___________________________________________________________________________________________
(First, Last Name of Person signing Letter)
(Write “Owner or Manager”)
OF THE FOLLOWING BUSINESS ____________________________________________________________________
(Name of Business)
LOCATED AT ______________________________________________________________ GIVE PERMISSION TO:
(Record full Address; Number and Street/City, State and Zip Code)
_______________________________________ OF ___________________________________________________
(First, Last Name of Mobile Unit Owner)
(Name of Mobile Food Unit)
AND HIS/HER EMPLOYEES TO USE THE RESTROOM LOCATED WITHIN MY BUSINESS.
THIS RESTROOM IS LOCATED WITHIN 500 FEET OF WHERE THE MOBILE FOOD UNIT WILL OPERATE AT:
(Record Full Address: Number and Street/City, State and Zip Code where Unit will operate)
THE RESTROOM IS AVAILABLE ON THE FOLLOWING DAYS:
__________________________________________ AND HOURS: _______________________________________
(Record Days of the Week)
(Record Hours and Indicate AM or PM)
THE CITY OF HOUSTON HEALTH DEPARTMENT INSPECTOR HAS MY PERMISSION TO ENTER FOR THE PURPOSE OF
INSPECTING THIS RESTROOM. THE RESTROOM SHALL BE MAINTAINED CLEAN AND PROVIDE THE FOLLOWING
FACILITIES: (WORKING TOILET, TOILET PAPER, HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP, PAPER
TOWELS OR HAND DRYER)
Printed Name of Business Owner or Manager: _______________________________________________________
FIRST
MIDDLE
LAST
Signature of Business Owner or Manager: __________________________________Date:____________________
Owner/Manager’s Phone Number: _____________________________
Mobile:_________________________
Business Owner’s email address: __________________________________________________________________
Notes:
This agreement shall be valid only through the expiration date of the unit’s mobile food medallion. Falsification of
any information provided on this document by any party will make this agreement null and void and may result in the
revocation of the mobile food unit’s medallion.
THIS DOCUMENT IS REQUIRED TO BE POSTED IN PLAIN VIEW OF THE PUBLIC IN THE MOBILE FOOD UNIT AT ALL TIMES
6
HOUSTON HEALTH DEPARTMENT
Bureau of Consumer Health Services
8000 N. Stadium Dr., Suite 200
Houston, TX 77054
832-393-5100
MENU DISCLOSURE
(New units & units changing ownership fill out before inspection)
Business Name
Unit #
SABOR A HONDURAS
Mailing Address
435953
Business Phone #:
7211 NORTHLINE DR, APT 636
HOUSTON TX 77076
Email address: JORGEWELCHES87@GMAIL.COM
Mobile Phone #: 936-286-0708
PRINT OR TYPE ALL INFORMATION BELOW CLEARLY IN ENGLISH
1. Where will you buy your food supplies? (names and streets of all permitted businesses/suppliers)
HEB, Costco and Sam's Club
2. List ALL TCS (Time/Temperature Control for Safety) and non-TCS foods, supplies/ingredients you will use on
unit to prepare products listed in #12. (Foods that are served raw, partially cooked, or prepared by specialized
processes, such as sushi, ceviche or products prepared by sous vide are not allowed to be served from a mobile
food unit.) Ground beef, canned enchilada sauce, green chile, flour tortillas, corn tortillas, shredded mozarella cheese, orang
ice, watermelon juice, salt, sugar, limes, lemons, watermelon, coconut juice, coconut, garlic cloves, oil, jalapeno,
bananas,cabbage, pork chop, beef powder, potato, carrot, tomatoes, cooked onions, sour cream, chicken, beans
chicken bouillon, black pepper, lettuce, tomatoes, sweet plantains and avocado.
areyou
providing
sodas
(Coca-Cola,
Sprite and Jaritos
(different
flavors).
3. Meals/meal Also,
timeswe
that
plan topre-packaged
serve: (all that
apply)
Dinner
Late
Night
xBreakfast Lunch
x
x
4. Where will you store the supplies? (Check all that apply)
a) On the unit ______
b) In the Commissary ______ c) Other _____ (Provide explanation, such as:
X
a permitted food establishment [name and address] _____________________________________________
5. How will you verify that your cold TCS foods are held at 41º F or colder? (✓ all that apply)
a) Indicating thermometer inside of refrigerator/freezer _____
X
b) Metal stem food/product thermometer_____
X
6. How will you properly thaw frozen TCS food products? (✓ all that apply or Not Applicable _____)
a) In refrigerator unit not exceeding 41◦F _____
X
b) As part of the conventional cooking process _____
X
c) In a microwave oven, then transferred to a continuous conventional cooking process. (i.e. stove, grill, fryer)
_____
N/A
d) Cook completely from frozen to ready to eat in the microwave oven N/A
_____
7. A. What methods will you use to properly cool hot TCS foods? (✓ all that apply or Not Applicable _____)
1) Place food in shallow pans with food depth or 2 inches or less ______
X
2) Separate large quantities of heated foods into smaller or thinner portions _____
X
3) Use ice water bath to quick chill, stirring every 15 minutes _____
X
4) Use blast chiller equipment _____
N/A
5) Other approved methods (i.e. food grade cooling paddles, adding ice as an ingredient, etc.) _____
X
B. What time frame(s) will you rapidly cool hot TCS foods down to 41◦F or below within?__________
___________________________________________________________________________________
From 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees within 4 hours= Total 6 hours
8. How will you rapidly reheat TCS foods? / (✓ if not applicable _____)
a) What equipment will you use? stove or grill
b) What internal temperature will you reheat TCS foods to? _____◦F
165
7
9. How will you prevent bare hand contact with ready-to-eat foods?
USE APPROVED FOOD GRADE GLOVES OR TONG
10. What equipment will be utilized for hot holding? (maintaining the internal temperature of ready to eat TCS
foods at 135◦F or above) STEAM TABLE, GRILL/FLAT AND FRYER
11. Will you use leftovers? Yes___
X No ___ / If you marked yes,
a) how will you handle them? (i.e. storing, date marking,)
If food is going to be held for more than 24 hours it will be date marked and we will use first in/first out method.
b) How long will you keep them before using or disposing of them?
No more than 3 days
12. Name all food/menu items served, ( not the recipes) (except for foods obtained and sold in manufacturer’s
unopened packages that do not require refrigeration) AND steps of preparation (including final cooking
temperatures of TCS foods, equipment/utensils used, hot and cold-holding equipment & temperatures) THE
HEALTH OFFICER MAY PROHIBIT THE SALE/PREPARATION/SERVICE OF SOME TCS (TIME/TEMPERATURE
CONTROL FOR SAFETY) FOODS.
(Food processing is PROHIBITED on Mobile Food Units, whether by conventional or specialized methods.)
FOOD / MENU ITEM
(NAME)
STEPS OF PREPARATION PROCEDURES
(i.e. thawing, washing, cooking, cooling & holding)
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
8
INSPECTOR’S
NOTES:
FOOD / MENU ITEM
(NAME)
STEPS OF PREPARATION PROCEDURES
(i.e. thawing, washing, cooking, cooling & holding)
Final
cooking/preparation
temperature: ______◦F
INSPECTOR’S
NOTES:
SEE ATTACHED HACCP PLAN
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
Final
cooking/preparation
temperature: ______◦F
Final
cooking/preparation
temperature: ______◦F
SEE ATTACHED HACCP PLAN
City of Houston Food Service Certified Manager completing this form: ____________________________________________
City of Houston Food Service Manager Certification Number: ______________ Expiration Date:_______________________
__________________________________
Owner
______________________________________
Signature
Date
9
_________________
MUST BE COMPLETED BY ALL FOOD
EMPLOYEES AND A COPY KEPT ON THE
UNIT
CITY OF HOUSTON
HEALTH DEPARTMENT
BUREAU OF CONSUMER HEALTH SERVICES
8000 N. STADIUM DR. 2nd Floor HOUSTON, TX 77054
832-393-5100
FORM 1-B Conditional Employee or Food Employee Reporting Agreement
Preventing Transmission of Diseases through Food by Infected Conditional Employees or Food Employees with
Emphasis on Illness due to Norovirus, Salmonella Typhi, Shigella spp., or Shiga toxin-producing Escherichia coli (STEC),
nontyphoidal Salmonella or Hepatitis A Virus
The purpose of this agreement is to inform conditional employees or food employees of their
responsibility to notify the person in charge when they experience any of the conditions listed so that the person
in charge can take appropriate steps to preclude the transmission of foodborne illness.
I AGREE TO REPORT TO THE PERSON IN CHARGE:
Any Onset of the Following Symptoms, Either While at Work or Outside of Work, Including the Date of Onset:
1. Diarrhea
2. Vomiting
3. Jaundice
4. Sore throat with fever
5. Infected cuts or wounds, or lesions containing pus on the hand, wrist, an exposed body part, or other body part and the
cuts, wounds, or lesions are not properly covered (such as boils and infected wounds, however small)
Future Medical Diagnosis:
Whenever diagnosed as being ill with Norovirus, typhoid fever (Salmonella Typhi), shigellosis (Shigella spp. infection),
Escherichia coli O157:H7 or other STEC infection, nontyphoidal Salmonella or hepatitis A hepatitis A virus infection)
Future Exposure to Foodborne Pathogens:
1. Exposure to or suspicion of causing any confirmed disease outbreak of Norovirus, typhoid fever, shigellosis, E.
coli O157:H7 or other STEC infection, or hepatitis A.
2. A household member diagnosed with Norovirus, typhoid fever, shigellosis, illness due to STEC, or
hepatitis A.
3. A household member attending or working in a setting experiencing a confirmed disease outbreak of
Norovirus, typhoid fever, shigellosis, E. coli O157:H7 or other STEC infection, or hepatitis A.
I have read (or had explained to me) and understand the requirements concerning my responsibilities under the Houston
Food Ordinance under Section 20-21.7 Employee Health and the Texas Food Establishment Rules under Section 228.35,
228.36, and 228.37 with respect to reporting, exclusions and restrictions from opportunities to transmit disease in a food
establishment and this agreement to comply with:
1. Reporting requirements specified above involving symptoms, diagnoses, and exposure specified;
2. Work restrictions or exclusions that are imposed upon me; and
3. Good hygienic practices.
I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the
food regulatory authority that may jeopardize my employment and may involve legal action
against me.
Conditional Employee Name (please print) ______________________________________________________
Signature of Conditional Employee ____________________________________________ Date ___________
Food Employee Name (please print) ___________________________________________________________
Signature of Food Employee _________________________________________________ Date ___________
Signature of Permit Holder or Representative ____________________________________ Date ___________
Revised 11/06/2018
10
HOUSTON HEALTH DEPARTMENT
Bureau of Consumer Health Services
8000 N. Stadium Dr. Suite 200
Houston, TX 77054
(832) 393-5100
List of Locations Where Unrestricted Mobile Food Unit Operates
Date:
Unit #
Vehicle License #
Owner:
Vehicle Identification #
Section 20-22(c) (3) of the Houston Food Ordinance requires, in part, that “Prior to the issuance of
any initial or renewal medallion, the operator of a mobile food unit, other than a restricted operations
mobile food unit, shall submit to the department a list of locations where the mobile food unit will be in
operation. The operator shall also give written notice at least two business days prior to beginning
operations at or relocating operations to any location not currently included on the list of active
locations submitted to the department.”) Please fill out and submit before inspection.
Location / address with zip code
Days of operation
Hours
STANDARD OPERATING PROCEDURES:
This unit’s potable water tank will be drained, flushed and re-filled. The waste water tank will be
drained and flushed, and the unit will be cleaned on the following days and times: (Units in
operation must have a valid servicing ticket from within the last 24 hours.)
Required: Name and address of waste water disposal site: ______________________________
______________________________________________________________________________
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
Name of owner/representative: ___________________________________________
Signature: ___________________________________
11
Date: _________________________
HOUSTON HEALTH DEPARTMENT
Bureau of Consumer Health Services
8000 N. Stadium Dr. Suite 200
Houston, Texas 77054
(832) 393-5100
APPROVED COMMISSARIES LIST 2019
NAME
Acct
Commissary
Southwest
228228 8331 Beechnut 77036
Della Carts
910067 6405 Brittmoore 77074
Diana's Food Service
213676 5407 Willomine Way
77045
Rafael Alvarez
Office:
404204 10602 Bauman 77076
Raul Hernandez
(mobile)
Office:
(281) 831-4100
Jaime Garcia
(mobile)
Office:
Fax:
( 832) 284-3022
(713) 222-8231
(713) 224-8222
(713) 645-0965
(832) 322-2380
Distribuidor Mi
Jalisco
ADDRESS
CONTACT
Taysir (Ned) Zahra
Office:
(713) 772-2000
Fax:
(713) 772-2003
Frank Dellasala
Office:
(713) 937-8039
Garcia Brother's
Warehouse
Commissary
971165 5739 Dwinnell 77023
Mobile Caterers of TX
407488 3515 Eastex Fwy 77026
Palacios Commissary
977699 6000 Waltrip 77087
Charles Smith
Fax:
Juan Palacios
Tacos El Guero
Commissary
Texas Commissary
409248 841 Crenshaw 77504
Rafael Ortiz
986812 212 Harbor 77020
(713) 433-5334
(713) 691-4006
(713) 921-0285
(713) 921-0284
Jeanie Osorio
(713) 673-3931
(evenings)
Texas Commissary II
222677 8121 Castleford 77040
Jose Luis Osorio
(713) 934-7281
(evenings)
(713) 480-6969
Tex-Star Commissary 413930 502 E. Rogers 77022
Karen Narvaez
(832) 203-8282
Fax:
(832) 203-8277
Three Brothers
220299 610 Exchange 77020
Conzaga Morales (713) 675-6277
Commissary
Fax:
(713) 675-6997
Taqueria de Buey y
427743 608 John Alber Rd,
Saul Garcia
(713) 875-8025
Vaca Commissary
77076
Office:
(281) 617-7115
Fax:
(281) 617-7128
Note: This list is neither an endorsement nor a recommendation. It is provided solely as a public service
to mobile food unit operators. If you intend to use a commissary that does not appear on this list, please
call 832-393-5100 between the hours of 8am and 5pm to have that establishment inspected by a Preopening inspector. This will determine if the establishment in question is in compliance. You must contact
these establishments on your own to make commissary arrangements in writing. Revised 1/2/2019
12
Bureau of Consumer Health Services
Mobile Food Units Program
7427 Park Place Blvd. / Houston Texas 77087
Phone: (832) 393-5063
PRE-INSPECTION CHECK-IN LIST
(FOOD TRUCKS & TRAILERS THAT PREPARE & OR SERVE OPEN FOOD)
______________________________________________________________________________________________________________________
NEW UNITS
 DOCUMENTS
 Stamped, approved plans
 New, signed, notarized Property Agreement Letter and signed Restroom Availability Letter
for the next year. (For locations where unit operates for more than 1 hour per day)
 List of Locations (Route List) Where Unrestricted Mobile Food Unit Operates
(To obtain a Medallion a unit must have at least one approved location)
 Valid Driver’s License or Photo ID of the owner/operator
 Valid Texas Driver’s License for person will drive or tow the MFU
 Proof of Insurance
 City of Houston Food Manager Certification

Proof of Food Handler Certification (within 60 days of employment)
 Form 1-B:Conditional Employee Reporting Agreement for all Food Employees
 Commissary Receipt (indicating fresh water tank filled) issued within 24 hrs. preceding
inspection for new Medallion.
 Requirements to pass Fire Safety Inspection (For units using propane)
a) Proper fire extinguisher (3A-40BC minimum and Type K for units for fryers) with current
inspection tag
b) LP Gas Permit (1002 Washington) issued within 90 days
c) Paid Invoice for Gas System Inspection
 Additional requirements
 Complies with all applicable Laws pertaining to motor vehicle and trailers in the state of
Texas.
13
 We only provide 110 voltages and 30-amp connections. Generator is required for
different voltage.
 Payment:
$1043.57 (includes permit, inspection, electronic monitoring device and water sample fees)
$128.41 (if the unit does not pass the initial inspection)
_____________________________________________________
RENEWAL
 Must meet all requirements for a new MFU except:
o Plans (not required)
o Payment of $915.16 (includes permit, inspection, electronic monitoring device and
water sample fees)
o $128.41 (if the unit does not pass the initial inspection and for each unpaid reinspection fee)
____________________________________________________________________
CHANGE OF OWNERSHIP
 Must meet all requirements for a new MFU except:
o Plans (not required, unless unit has been remodeled or significantly altered since it
was originally permitted, or required by an Ordinance change)
o New Menu Disclosure required
o Payment of $1043.57 (includes permit, inspection, electronic monitoring device and
water sample fees)
o $128.41 (if the unit does not pass the initial inspection)
Payments are only accepted by credit cards (MasterCard/Visa), cashier’s checks, money
orders and Company Checks (with the same name as the MFU). Payments may also be made
online at www.HoustonConsumer.org .
No cash payments accepted.
Units will NOT be inspected until ALL documents required above are submitted
Inspections are conducted on Tuesdays & Thursdays at 7427 Park Place. Check in is from 7:00 a.m.
to 10:00 a.m. Units arriving after 10:00 a.m. will need to return on the following Tuesday or
Thursday before 10:00 a.m.
14
HOUSTON HEALTH DEPARTMENT
Consumer Health Services Bureau
8000 N Stadium Dr., Suite 200
Houston, TX 77054
SUMMARY OF MOBILE FOOD UNIT SANITATION REQUIREMENTS:
Unrestricted Mobile Food Units
Medallion: Medallion must be current and in current owner’s name.
Certified Manager: Must have a Certified Food Service Manager present at unit at all times of food
preparation, service and cleaning. Class: (832) 393-5100
(present a valid photo ID, such as driver license, along with certification card/ wall certificate also
posted in the unit in public view.)
Food Handler: All employees must successfully complete food handler training within 60 days of
employment. Food handlers trained effective September 1, 2016. (unless all food employees are
certified managers).
New operation location(s): Notify health department of any new locations at least 48 hours/2 days
before you start operation at new location. (If unit will operate at new location for more than 1 hour a
day, you must submit a new notarized property letter and a new approved restroom letter for
new location to the Environmental Inspection Center at 7427 Park Place, or fax the letters to
832-393-5724.
Property Letter- must be posted in view of the public. If letter is unavailable, you will be required to
close.
Restroom Letter – must be posted in view of the public. If restrooms are unavailable while the unit is
operating, you will be required to close.
Signs: All signs must be attached to and supported only by unit. No signs around unit.
Mobility: Must demonstrate mobility/show that you can move the unit at any reasonable time if
requested by any police officer or health officer.
Servicing and Servicing receipts: Maintain a valid servicing receipt from the commissary verifying
that the unit was serviced no longer than 24 hours before starting food operations on that day.
Receipts must be kept on unit for a period of one year from date of servicing. Servicing includes –
filling the fresh water tanks using a food grade hose; dumping the waste water tank, flushing the
water system, disposing of trash/garbage; cleaning ( sweeping/mopping ) the mobile food unit interior
and equipment.
15
SANITATION
Single Service Articles: No washable plates, tableware, cups allowed for food service.
Hot and Cold Water at each sink: (Water at utensil sink must be 110° F. minimum and 100 °F.at the
hand sink)
Water Retention: Repair leaky waste-water tanks immediately. If unit cannot retain waste-water, you
will be asked to close. Release waste water from tank at the commissary only. Citation will be
issued and closure of the unit if waste is improperly disposed.
Garbage Container: Must have a covered garbage container attached to unit. (20 gallon capacity
minimum)
AREA SURROUNDING UNIT
Operation Capacity Limited: All foods must be stored or displayed in or on unit itself. (No
refrigerators, coolers, other equipment or storage sheds outside unit)
Dining area: prohibited within 100 feet of mobile food units.
Canopies and awnings: prohibited unless part of unit and attached to, and supported only by, the
unit.
Utility connections: only quick-connect electrical and telephone services. (Water, gas, or sewerage
utility connections are prohibited.)
Unit Premises: No brooms, mops, hoses, containers, boxes or other such items on the ground
outside of unit.
OTHER SANITATION REQUIREMENTS
Pests: Eliminate the presence of insects (roaches, flies, ants) and rodents pests (by screens no less
than 1/16 mesh to the inch, approved pesticides, rodent/insect-proof unit, doors and windows closed
when not in use).
Food Supplies: All food preparation must take place in unit, (unless prepared in a commercial
food processing plant or other inspected food establishment). A private residence must not be
used to prepare or store food served from unit.
Food Temperatures: Keep TCS (time and temperature control for safety) foods at required
temperatures of 41° F. or below or 135° F. or above at all times.
Thaw foods in refrigerator or in process of cooking and not on steam table or out on counter.
Food Storage: Foods should be covered. Raw animal products (meats) should be stored in
containers below other foods to prevent cross-contamination.
16
Cooling TCS Foods: Do not prepare more food than you have the ability to cool properly.
(135°F. to 70°F in 2 hours or less. 70°F to 41°F. or below in 4 hours or less). Make sure your
refrigeration units are maintained at 41°F. or below at all times. Cooling procedures include: ice
baths, reducing the size portions, shallow pans, quick chilling, etc.
Hand washing and sanitary/disposable gloves: Foods which have been cooked or washed
(ready-to-eat) must not be touched with bare hands. Sanitary gloves must be worn unless foods
are handled by utensils, deli paper, tongs, or other barrier. Hands must be washed each time a new
pair of gloves are put on. Hands must be washed for at least 20 seconds in the hand sink only. DO
NOT PLACE ANY ITEMS IN THE HAND WASHING SINK. The sink must be supplied with soap,
disposable towels and trash container, and water at a minimum of 100°F. Wash hands after any
activity that may contaminate the employee’s hands ( AFTER - handling raw foods, handling unclean
equipment, using the toilet, handling trash, coughing/sneezing into the hands, etc.)
Food Service – Sauces, condiments, should be served in individual portions in disposable
containers or in pour-type or squeeze-type bottles. No large bowls or small re-usable containers.
Additional requirements: The health officer may prohibit the sale of some TCS foods and impose
requirements to protect the public’s health. Foods and activities not approved include raw foods such
as sushi/ceviche; undercooked foods; grinding of TCS foods; specialized food processing.
Note: This is a summary only. For a complete list of requirements see the Houston Food Ordinance,
Chapter 20.
www.HoustonConsumer.gov
17
ADDITIONAL REQUIREMENTS FOR BAR-B-QUE
MOBILE FOOD VENDORS
1. The BBQ pit must be permanently installed inside of the Food Truck or Trailer.
(It cannot merely be a pit sitting on an open trailer that operates independently or is pulled behind
the Food Truck.)
2. The pit room / area must be completely enclosed by a ceiling, floor, and walls that extend from the
floor all the way up to the ceiling. If windows are present in the pit room/area, they must be kept
closed always when not in use or equipped with 16 mesh/inch screening. Windows that consist
merely of a screened opening, with no glass or plexiglass panels, must have an attached weather
proof cover that can be lowered and locked in place when the unit is not operating, being moved, or
exposed to dust or rain entering the pit room / area.
3. The smoke stack for the BBQ pit must vent directly to the outside through the ceiling or wall and the
opening must be sealed against the entry of pests and the elements.
4. An exhaust fan must be installed in the pit room/area that vents directly to the outside to remove
excessive heat and smoke.
5. The walls and ceiling of the pit room/area should be smooth, non-absorbent, easily cleanable, and
light colored. (They should be cleaned frequently due to the excessive amount of smoke normally
generated by BBQ pits.)
Supplemental Information/Suggestions
6. Most Mobile BBQ vendors install the pit with the firebox on the outside of the unit. If this is done,
care should be taken to seal the space around the pit where it goes through the wall using materials
that are heat and fire resistant.
7. BBQ pits are required to be cleaned at the Commissary, so that the grease and food residue will
flow into a drain that goes to a grease trap.
18
HOUSTON HEALTH DEPARTMENT
Consumer Health Services Bureau
P.O. Box 300008
Houston, TX 77230-0008
832-393-5100 (office)
832-393-5208 ( fax)
All mobile food units are inspected at the Environmental Inspection Center,
7427 Park Place Blvd. , Houston, TX 77087 on Tuesdays and Thursdays only.
Inspection hours are from 7:00 a.m. until 10:00 a.m. Units arriving after 10:00 a.m. will not be
inspected.
All mobile food unit plans ( for unrestricted units) and the plan checking fee must be submitted
and paid prior to review at the City of Houston Department of Health and Human Services,
8000 N. Stadium Drive, Environmental Permits and Licenses Office, 1 st floor. The office
receives payments from 7:30 a.m. – 4:00 p.m., Monday – Friday. Payments can be made with
money order, cashier’s check, company check, or credit/debit cards
( except American Express). Payments online at www.HoustonConsumer.org
You will be called or emailed to pick up your plans at the Houston Department of Health, 8000
N. Stadium Drive, Environmental Permits and Licenses Office, 1st floor between 7:30 a.m. –
4:00 p.m., Monday – Friday. The “Paid” receipt must be submitted in order for you to pick up
your plans.
Houston
For more
call 832-
Health
Department
N. STADIUM DRIVE
information, please
393-5100.
OLD SPANISH TRAIL
HHD
S.
MAIN
FANNIN
ASTRODOME
KIRBY DRIVE
RELIANT
STADIUM
19
610 SOUTH LOOP
CITY OF HOUSTON
HOUSTON FIRE DEPARTMENT
FIRE MARSHAL’S OFFICE
1002 WASHINGTON AVE, HOUSTON, TX. 77002
832-394-8811
MOBILE FOOD UNITS INSPECTION REPORT
BUSINESS NAME________________________________
DATE _________________________
BUSINESS ADDRESS ____________________________
HOUSTON ,TX
OCCUPANT _____________________________________
DL # __________________
OCCUPANT ADDRESS ___________________________
HOUSTON, TX 77___________________
TELEPHONE # __________________________________
CELL. PHONE # ____________________
MEDALLION ACCOUNT # _______________________
PROJECT # ________________________
77______
ST. _______
MFU License Plate #__________________________
INSPECTION REPORT
Your attention is respectfully called to the violations of the provisions of the following Code of Ordinances of the City of Houston,
on the premises located at the address listed above.
The violations discovered at this facility include, but may not be limited to the violations listed on this report. Additional
violations may be discovered during subsequent visits.
 A permit is required for mobile food units (MFU) using any amount of LP Gas for commercial cooking.
Any other mobile food units at the same property address will also be required to have their own
individual permit. Permit fee is $204.30, office located at 1002 Washington Avenue.
 An approved inspection sticker valid for 12 months must be displayed on all LP-Gas appliances (Stoves,
Fryers, etc.) indicating that a licensed LP-Gas company has inspected the equipment. (Excluding LP gas
cylinders). Present a valid receipt for gas inspection
 All (MFU) shall carry a (3A-40BC minimum) Fire Extinguisher. In addition, a Type K portable
extinguisher shall also be carried in the MFU when deep-fry cooking is used involving vegetable oils or
animal oils. Both fire extinguishers shall have current annual inspection date tags.
 "No Smoking" signs approved by the Fire Marshal shall be visible near propane containers. No Smoking
signs shall be provided in English and Spanish.
20
 An approved ventilation system shall be installed over cooking equipment. Hoods shall be operated at
the required rate of air movement. Classified grease filters shall be in place and cleaned as needed.
 ll LP-gas containers (empty or full) shall be secured in an upright position in such a manner as not to
fall over. All MFU shall be position in a manner that will reduce the exposure of the LP-Gas cylinder to
vehicle impact. Do not park MFU with LP gas cylinders facing oncoming traffic. Always utilize available
protection for LP gas cylinders such as fences or barricades.
 All (MFU) within the boundaries of the District of Limitations No.1 (Downtown) and No.2 (Medical
Center) shall be LIMITED TO A 60 LB. LP- gas cylinder and operate on private property only.
 Only personnel licensed by the RAILROAD COMMISSION' OF TEXAS (Life Safety Bureau Standard 10,
section 3 .4) shall perform connections for LP-gas appliances located within District Of Limitation No. 1
(Downtown) and District of Limitation No.2 (Medical Center).
 Refueling of generators shall be performed in an approved location not less than 20 feet from the
mobile food units (MFU). Fuel shall be stored in UL or FM approved flammable liquid safety containers
and in an approved location.
 The operator of a (MFU) that uses any amount of LP-gas to prepare food shall not operate such unit
within 60 feet of another mobile food unit, except, at festivals or events approved by the Fire Marshal.
COMMENTS________________________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Failure on your part to comply with the indicated violations will subject you to the penalties prescribed
by law for such violations.
Re-inspection Date _________________________________
Inspecting Officer : J. Guerrero
Telephone: 832-472-3056
Copy Received By :X_______________________________________________ Date ___________________________________________
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FIRE EXTINGUISHER SERVICE COMPANIES
A-1 Fire Equipment
12711 East Freeway
Houston, Texas 77015
(713) 455-0296
AAA Fire Equipment Co.
7707 Bissonnet St.
Suite # 110
Houston, Texas 77074
(713) 777-6655
Buckeye Fire Equipment
6226 Brookhill Dr.
Houston, Texas 77087
(713) 645-3388
(Mike Abke 713-319-5001)
Fire Extinguisher Services
7714 Glover St.
Houston, Texas 77012
(713) 644-5151
Note: This list is neither an endorsement nor a recommendation. It is provided solely as a public service to you.
APPROVED GAS EQUIPMENT INSPECTION COMPANIES
Blue Flame
13823 Packard
Houston, TX 77040
Phone: 713-462-5414
Contact: Joe Green
290 @ Fairbanks
Northside Propane
11404 Eastex Freeway
Houston, TX 77093
Phone: 281-590-7575
Contact: Dana Young
Hopper @ East Mt.
Houston
R & R Propane – South
101 Spencer Highway
South Houston, TX
77587
Phone: 713-910-5884
Contact: Jake Rouse
R & R Propane – North
13146 Mill River
Houston, TX 77070
Phone: 832-671-9258
Contact: Jake Rouse
Propane Express
10603 Tower Oaks Blvd
Houston, TX 77070
Phone: 281-300-4352
Contact: Anthony Kroon
Southwest Commissary
8331 Beechnut
Houston, TX 77036
Phone: 713-772-2000
AAA.LP-Gas L.T.D.
L.L.P.
18402 Stuebner Airline
Spring TX. 77379
Phone: 281-376-5601
Contact: Brenda Boatman
Diana’s Commissary
13515 S. Post Oak Rd.
Houston, TX 77045
281-914-6275
Contact: Oscar Lazo
Note: This list is neither an endorsement nor a recommendation. It is provided solely as a public service to you.
If one of these LP-gas (propane) companies can’t assist you, contact any propane company in the telephone
directory or internet. The company must be licensed with the Railroad Commission of Texas. The LP-gas
company will have to inspect all appliances and make all LP-gas connections.
22
TREATMENT OF CONTAMINATED MOBILE FOOD UNIT
POTALBE WATER TANK
If you are notified of positive water sample (sample contaminated with E.coli, a bacteria that can cause severe
illness or even death, in humans), immediately cease food service operations and close your mobile food unit.
Go to an approved Commissary and take the following measures: (You may also want to do this as a precautionary
measure before bringing your unit in for the initial permitting inspection.)
1. Drain potable water tank and supply pipes completely. (open faucets)
2. Add some water but keep the tank less than half full. Pour chlorine bleach into potable water tank.
(See chart below for amounts). In the case of a hose-valve inlet:
a. Remove screen if present
b. Cut a hose (food grade-clean and sanitized) near the end and connect the inlet valve
c. Insert the end of a funnel (that is clean and sanitized) into the hose
d. Pour bleach into funnel
3. Fill potable water tank with water.
4. Open all cold and hot water valves to draw chlorinated water through pipes until chlorine odor is
detected.
5. Allow to stand 4 hrs. or overnight. (Or, use double the amount on chart and allow the chlorinated
water to stand for at least 1 hr.)
6. Flush water tank thoroughly until no chlorine odor can be detected in water flowing from faucets. This
will mean emptying potable water tank completely, draining waste water into drain at commissary, refilling potable water tank. Repeat this until no chlorine odor is detected. This can be checked also with
a chlorine test kit.
7. Take unit to 7427 Park Place on Wednesday, as scheduled by appointment only, for another water
sample, with a Money Order of $16.50 and the green Commissary Receipt. (If you do not already have
an appointment, contact Elsa Gonzalez at (713) 201-9973 to schedule one.)
*If you arrive late for or miss your appointment, your water sample will NOT be collected, and you
will have to call and reschedule for the next Wednesday.
Note: If water tank and system are not flushed well enough of chlorine before the second sample is taken, the
results could be inconclusive, requiring you to return again with the unit.
How much bleach should I use?
30-40 gallon tank  1 gallon
40-50 gallon tank  1 gallon
50-60 gallon tank  1 gallon
60-70 gallon tank  1 gallon
70-80 gallon tank  1 gallon
80-90 gallon tank  1 gallon
90-100 gallon tank  1 gallon
*Your mobile food unit is required to remain closed until the laboratory results for your water sample report negative
for contamination, and you are re-opened by the Health Officer.
23
NEW MOBILE FOOD UNIT FEES
EFFECTIVE JANUARY 1, 2019
CITY OF HOUSTON
Houston Health Department
Bureau of Consumer Health Services
8000 North Stadium Drive
Houston, TX 77054
832-393-5100
Note * Only Money Orders, Cashier’s Checks, Credit Cards (MasterCard, Visa
or Discover) or Company Checks are accepted for payment of fees at the
Environmental Inspection Center 7427 Park Place
Fees may be paid online www.Houston.Consumer.org
Mobile Food Unit Medallion (all units)
$636.28
Electronic Monitoring Fee (Unrestricted, Conventional units)
$262.38
Pre-opening inspections (new units or new owners) or remodeling of existing units per inspection
$128.41
Plan checking fee (new or remodeled unrestricted units) per submission
$40.85
Food Manager Certification Class
$81.71
832.393.5100
Food Manager Certification Reciprocity
$40.85
Food Handler Training
$11.67
Re-inspection fee (poor sanitation inspection, failed pre-opening or renewal inspection)
$128.41
LP Gas Permit -if unit uses propane (separate payment made at 1002 Washington Avenue)
$204.30
Water Sample Fee (for laboratory testing of sample from fresh water tank) [*included in
Unrestricted fees below]
$16.50
Total payment to renew my expiring medallion
Unrestricted-Conventional* (food trucks & trailers)
$915.16
Unrestricted-Fixed Location* (food carts)
$652.78
Restricted Units [Conventional & Fixed Location] (food trucks, trailers & carts)
$636.28
Total payment for a new medallion (new unit / new owner
Unrestricted / Conventional* (food trucks & trailers)
$1043.57
Unrestricted / Fixed Location* (food carts)
$781.19
Restricted / Conventional & Fixed Location* (food trucks, trailers & carts)
$636.28
24